Nougat and cinnamon truffle

Ingredients for Nougat and cinnamon truffle

Instructions for Nougat and cinnamon truffle

To prepare the Nougat and cinnamon truffle recipe, please follow these instructions:

Chop the nougat and chocolate finely. Bring the cream to a boil with the vanilla, cinnamon and honey. Let it simmer 2 min. remove it flared and let it soak, covered, 2 hours. Scrape out and down into the cream; throw the rod away. Bring the cream back to a boil, pour it through a sieve over the chopped nougat and chocolate while stirring. Stir the butter in when the mass is about 40 degrees hot. Pour the pulp into a mold lined with film and style it all cool for the next day. Scroll the mass of bullets, and flip them in the cacao, or butter mass out on the rolled out Marzipan, scroll a roulade and brush them with melted chocolate.